How to Prepare Couscous? Lemon Juice, North African Pasta

• Food: Couscous

• Writer: Alice

• Content-Type: Food Blog

Greetings from Couscous 101!

Discover the ingredients of couscous, how to prepare it, and how to serve it. It’ll become a kitchen standard because it’s delicious and simple to make!

Although I’m sure you’ve heard of it, you might be wondering what exactly is. It is a little North African pasta, not a grain, despite what it may appear to be.

It cooks within 10 minutes and is a great kitchen staple to have on hand. You can use it in salads, bowls, and easy side dishes.

RECIPE FOR MAKING COUSCOUS

What kind of couscous you buy will determine how you cook it. These two types are most frequently found in grocery stores:

• Israeli or pearl: Because pearl is fashioned into round, pearl-like balls, it is clear how it gained its name. It is prepared the same way as other pasta. I start by heating a big pot of salted water to a boil, adding the couscous, and cook for 7-8 minutes, or until it’s al dente. I immediately toss it with a generous amount of olive oil after draining it to prevent the pearls from sticking to one another.
• White or whole-wheat traditional: This kind is even smaller than quinoa, as shown in the image below! As a result, it cooks quickly. To prepare it, combine the water in a 1:1 ratio and bring it to a boil. Add the grains, cover the saucepan, and turn off the heat when the water reaches a rolling boil. Before taking off the lid and fluffing with a fork, let it stand for 5 minutes covered. Although it’s not strictly necessary, I also enjoy flavoring the boiling water with a little salt and olive oil to enhance flavor and avoid clumping.

IDEAS FOR SERVING AND PREPARING

There are numerous ways to use it after it has been cooked. Some of my favorites are listed below:

• Construct a salad. Alternatively, you may replace the grain in any grain salad with whole wheat couscous. Try making this one with roasted tomatoes and chickpeas. It works particularly well as a millet or quinoa alternative.
• It can be a side dish. Here is how I like to make it as a straightforward side dish. I add herbs, lemon juice, pine nuts, and olive oil to it to make a vivacious, nutritious pilaf. It goes well with any major dish that contains protein, vegetables, or soup.
• Add some stew on top. I enjoy the way traditional Moroccan is frequently prepared by stewing fresh veggies.
• Make this your only meal! Make the dish listed below. Then, for a quick meal, top it with roasted vegetables like butternut squash, cauliflower, or Brussels sprouts, as well as your preferred protein.

Enjoy!

COUSCOUS

INGREDIENTS

INSTRUCTIONS

1. Bring the water to a rolling boil in a medium saucepan. Stir in the couscous, one teaspoon of olive oil, and half a teaspoon of sea salt. After five minutes, remove the lid and turn off the heat.
2. With a fork, fluff the before adding the remaining 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, garlic, lemon zest, lemon juice, parsley, and pine nuts to a sizable bowl.
3. Place the mixture on a serving tray and, if like, top with more pine nuts, parsley, and red pepper flakes.